Beans, Greens, and Sausage Soup

Extra Virgin
  • 12 oz mild or hot Italian sausage, casings removed
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 3 large cloves garlic, minced
  • 1 tbsp dried sage
  • 3 cans (15 1/2 oz each) cannellini beans, rinsed and drained
  • 3 cans (14 1/2 oz each) chicken broth
  • 1 cup macaroni
  • 1 bag (6 oz) baby spinach, stems removed
  • 1 tbsp balsamic vinegar
  • 1/8 tsp salt
  • 1/2 tsp freshly ground pepper
  • Grated Pecorino Romano cheese
    • Crumble sausage into large saucepan. Add 2 tbsp cold water; cook over medium-high heat, turning occasionally, for 3 minutes or until browned. Remove with slotted spoon; set aside. Pour off and discard any drippings.
    • Add oil; heat until warm. Add garlic and sage; cook for about 1 minute or until fragrant. Add beans; cook, stirring, for 1 minute. Add broth and 4 cups water. Increase heat to high and bring just to boil, scraping up browned bits at the bottom of saucepan.
    • Reduce heat to medium-low; cover partially and simmer for 15 minutes. In blender or food processor, purée half of the beans and enough broth to cover. Return to saucepan; add macaroni and reserved sausage. Simmer for about 5 minutes or until macaroni is al dente. Stir in spinach, vinegar, salt and pepper. Ladle into bowls; sprinkle with Pecorino Romano.
    • Recipe Provided by Chef Sharon Sanders

    Prep Time

    20 min


    Cook Time

    25 min


    Total Time

    45 min


    Servings

    4-6

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Pork

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin

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